Evolución de técnicas ancestrales de la cocina rural imbabureña

The objective of this research is to analyze the evolution of ancestral techniques of Imbabura's rural cuisine through a comparative analysis that explains the changes over time. The methodology used is based on basic research with a mixed approach. The results of surveys applied to elderly people from Imbabura are analyzed. In addition to this, the opinion of gastronomy professionals was taken into account through interviews consisting of six open-ended questions and conversations with native inhabitants from different areas. As a result, seven cooking methods were identified, including cooking in clay pots, using wood stoves, cooking wrapped in leaves, preparing pachamanca, boiling, roasting, toasting, and using earth ovens. Furthermore, there are five preservation methods, such as sun drying, fermentation, preparing jerky, smoking, and soaking, as well as two grinding techniques: manual grinding with stones and manual grinding with a mill. These findings are published in a digital magazine that contains a QR code. It is concluded that, by elaborating an evolutionary analysis of culinary techniques since the pre-Hispanic era, when primitive communities lacked knowledge of cooking food. Over time, the anecdote is told of how, accidentally, a piece of meat falls into the fire and people learn to cook and preserve food. As the years go by, the use of metal is discovered, and reverberators are developed. With evolution, kerosene stoves appear and later, gas stoves. Currently, we are in the era of induction cookers, thus reflecting the continuous evolution of culinary techniques throughout history.

• 主要作者: Chamorro Martínez, Andrea Carolina (author)
• 格式: bachelorThesis
• 出版: 2024
• 主题: cocina rural imbabureña, técnicas culinarias ancestrales, rescate culinario, geoparque Imbabura
• 在线阅读: https://repositorio.puce.edu.ec/handle/123456789/44838